Eggplant Pasta
Ingredients
The pasta
-
12
ounces
whole wheat pasta
-
½
cup
prepared tomato pasta sauce
The vegetables
-
1
medium
eggplant
-
1
large
red bell pepper
-
2
cloves
garlic
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
crushed red pepper flakes
-
½
cup
kalamata olives
-
1
medium
lemon
-
¼
cup
chopped fresh herbs
The oil and cheese
-
2
tablespoons
extra virgin olive oil
-
to taste
freshly grated Parmesan cheese
Instructions
- 1. Boil salted water, cook the pasta until al dente, drain, and toss with olive oil.
- 2. In a skillet, heat olive oil and cook chopped eggplant and bell pepper until softened.
- 3. Add minced garlic and sauté until fragrant.
- 4. Stir in salt, black pepper, and red pepper flakes.
- 5. Add tomato sauce and olives, and let simmer for 5 minutes.
- 6. Stir in lemon juice and zest.
- 7. Combine the pasta with the sauce, adding more sauce if needed, and serve topped with herbs and Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
440
Total fat
12g
Total carbohydrates
69g
Total protein
14g
Sodium
20mg
Cholesterol
0mg
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